One of the biggest challenges faced by the lactose-intolerant and vegans alike, is the desire for cheese. Before I became a vegan, I had no idea that you could actually make cheese without dairy at all – just from nuts and seasonings! Thankfully, necessity being the mother of invention, I learned how to make a cheese out of nuts that is so tasty that my cravings are satisfied.
This recipe is very simple, although it does require a long-prep period: first an overnight soak of the nuts and then an 8-hour draining/fermenting period. But as those are both entirely passive processes, this nut “cheese” is actually super easy and fool-proof. Now you can enjoy a delicious feta-like spread with no lactose, no dairy and zero cholesterol or saturated fat.
I know it might sound a bit strange, but try it. Even confirmed cheese lovers have proclaimed Baked Almond Feta to be a unique and delicious taste treat! 
Baked Almond Feta
- Total Time: 24 hours 40 minutes
- Yield: 8-10 servings 1x
Description
This baked almond feta is a creamy, tangy, and satisfying cheese alternative made from almonds, perfect for vegans and those avoiding dairy.
Ingredients
- 1 1/2 cups (360 ml) blanched almonds
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, roughly chopped
- 1 tsp salt
Instructions
- Soak the almonds overnight in a bowl of water to cover them completely.
- Drain the almonds and place them in a blender with lemon juice, water, olive oil, garlic, and salt.
- Blend until the mixture is smooth and creamy.
- Line a strainer with cheesecloth and place it over a bowl. Pour the almond mixture into the cheesecloth.
- Gather the edges of the cheesecloth and twist to close. Secure with a rubber band or string.
- Let the mixture drain and ferment at room temperature for about 8 hours.
- Preheat your oven to 200°F (93°C).
- Transfer the drained almond mixture to a lightly greased baking dish.
- Bake for 40 minutes or until the top is firm and slightly golden.
- Let cool before serving. Enjoy as a spread or crumble over salads.
Notes
- For best results, use fresh lemon juice for a brighter flavor.
- Store the baked almond feta in an airtight container in the refrigerator for up to a week.
- Serve as a spread on bread or crackers, or crumble over salads for added flavor.
- The fermentation process enhances the tanginess, so don’t skip it.
- Prep Time: 24 hours
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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Frequently Asked Questions
Why does this recipe take nearly 25 hours if the ingredient list is only 6 items?
Almost all the time is passive: the blanched almonds soak overnight in water, then the blended mixture drains and ferments at room temperature in cheesecloth for about 8 hours before a 40-minute bake at 200°F (93°C). The article notes these are “entirely passive processes” and calls the recipe “super easy and fool-proof” — you need about 10 minutes of hands-on effort total.
Why is the fermentation step important — can I skip it?
The notes warn specifically: “The fermentation process enhances the tanginess, so don’t skip it.” Without the 8-hour room-temperature drain and ferment, the spread will taste blander and won’t develop the acidic, feta-like bite that makes this work as a cheese substitute.
How long does it keep and how should I store it?
The notes say to store the baked almond feta in an airtight container in the refrigerator for up to a week. It can be used as a spread on bread or crackers, or crumbled over salads.
